Description
This Greek Yogurt Cake is moist, lightly sweetened, and made with wholesome ingredients like oat flour, banana, and almond flour. Naturally sweetened and optionally studded with chocolate chips, it’s a healthy treat perfect for breakfast or a light dessert.
Ingredients
Wet Ingredients:
▢ 1 large egg
▢ 180g (2/3 cup) Greek yogurt
▢ 1 ripe banana (about 100g or 3.5 oz), or 1/2 cup applesauce
▢ 80 ml (1/3 cup) maple syrup or honey
▢ 1 tsp vanilla extract
▢ 60 ml (1/4 cup) milk of choice
Dry Ingredients:
▢ 150g (1 1/2 cups) oat flour (or preferred flour)
▢ 50g (1/2 cup) almond flour (or additional oat flour)
▢ 2 tsp baking powder
▢ 1/6 tsp salt
Optional:
▢ 50g (1/4 cup) dark or extra dark chocolate chips
Instructions
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Preheat the oven to 180°C (360°F) and line a 20 cm (8-inch) round cake pan with parchment paper.
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In a large mixing bowl, mash the banana and combine with Greek yogurt, egg, maple syrup, vanilla extract, and salt. Mix until smooth.
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Add oat flour, almond flour, and baking powder to the wet mixture. Gradually stir in milk until fully incorporated.
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Fold in chocolate chips if using.
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Pour the batter into the prepared cake pan and spread evenly.
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Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool before slicing and serving.
Notes
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Swap banana for applesauce for a banana-free option.
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Best served slightly warm with a drizzle of honey or nut butter.
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Store in an airtight container for up to 3 days, or refrigerate for longer shelf life.
